In medium bowl, combine flour, salt and sugar. Add cubed butter and use pastry blender to cut butter into dry ingredients until size of small peas. Add water 1 tablespoon at a time until dough starts to come together into ball. Dump dough out onto clean surface and knead a few times to incorporate all of dry bits. Work quickly, do not over handle.

Divide dough in half and shape into 2 disks. Cover with plastic wrap and refrigerate for at least 2 hours.

For the pie:

Preheat oven to 400°F.

On a lightly floured surface, roll out one disk of pie crust into a rough 12-inch circle and transfer to a 9-inch pie plate.

In a large bowl toss the plums, raspberries, sugar and cornstarch. Dump into the crust-lined pie plate.

Roll out the second pie crust and place it on top of the pie, or cut into strips and weave a lattice. Trim edges and crimp as desired.

Brush pie crust with egg wash, if using, and place on a sheet pan lined with parchment paper. Bake until pie crust is golden brown and filling is bubbling, about 1 hour. If crust browns too quickly, cover with foil for the remaining baking time.

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Only REAL® Butter, made with all natural ingredients, can provide the irreplaceable flavor and texture that encourage everyone to ask for seconds. Go Bold With Butter is your single source for butter recipes. And, thanks to the American Butter Institute and its partnership with America's Dairy Farmers, it is continually updated with ideas that are ideal for every occasion, so you'll always find exactly what you're looking for.